Turnips? What a f...

Yeeeah! I’m back! From where? Never mind, no reason to spend time on this question....the important thing to say is...I’m back! In this week a lot happened: Master begun, winter came, a new album of Florence and The Machine which helps me not to notice the homeless people in the U-Bahn. So, spending my time between American Puritans and Socio-holics let’s talk about Turnips.

It happened a few weeks ago, we were looking for vegetables, which, as I’ve already said in one of my older posts, seem to be a rich-people food.....so, we were trying not to become sane-but-poor-people ....and we found this “thing” which is not very common to be  found in Italy.....
The German name cleared our minds _______as usual, it just created chaos....fortunately a good friend of mine, Meister iPhone discovered that the ugly “thing” we were buying were turnips.

Ok, it might seems odd, but, so far, I never had Turnips_____absolutely NO idea of how to cook them. So, I consulted the Bible, the Delphi’s Oracle of my Kitchen____Miss Julia Child, and I’ve found a nice recipe... I’ve actually changed and adjusted it according to my tastes and to what was available in my fridge....


What do you need

• 1 Kitchen
• Boiling-salted water
• 1 saucepan

Ingredients

• Turnips (quantity? I had two, and I’ve used both of them)
• 60 g Butter
• Speck (the hard and brown part which is usually thrown away in the dicing  process)
• 2 Little Onions (or a big one)
• Chicken Stock (or Vegetable Stock....or...)

1. Peal the turnips [which is quite a hard work] and dice them into 1,5 cm2 cubes [it’s just a suggestion, just to give you the idea...you don’t need a ruler to do that]
2. Boil them into salted water for ten minutes, drain them and keep aside.
3. Simmer the Speck in boiling water for 10 minutes, drain it.
4. Butter in the Saucepan, moderate heat; when it starts to boil, but not to burn, sauté the speck for approximately 10 minutes [until it becomes crispy].
5. Slice the two onions and put them into the saucepan. Cook them until brown.
6. Pour the turnip-dices into the saucepan, cover with the stock, simmer slowly for 30 minutes covered. Season with salt and pepper.
7. Remove the speck before serving [if you are using the hard part of it...]

So, now you know how to cook Turnips....so do I!

Bis bald!